Sunday, July 15, 2012

Roasted Potatoes

2 to 3 lbs of Golden New Potatoes and Red Skin New Potatoes
1 tbsp Lawry's seasoning
1 tbsp Minced Onions
1 tbsp Garlic powder
1 tbsp Leaf rosemary (1/4 tsp if ground)
Pepper to taste
1 tbsp of Canola oil

If you are getting your potatoes straight from the garden then pick early in the morning or late evening.
Once dug up let sit for 30 minutes in a bowl to dry.
Rinse potatoes thoroughly then set aside in a bowl.
Quarter potatoes, and then place in a medium bowl.
Add all seasonings and oil onto potatoes.
Mix potatoes, seasoning and oil together evenly coating the potatoes in the seasoning.
On a baking sheet spread the potatoes out and then place into the oven.
Heat oven to 400 degrees and roast potatoes.
Bake until potatoes are tender.

Grilled Teriyaki chicken 

1 Large Boneless, Skinless Chicken Breast
2 tbsp canola oil
1 tbsp Marsala Cooking Wine
1tbs of teriyaki
1 heaping tbsp of Roasted Garlic and Herb seasoning
Asian Ginger Sauce (Any from the international isle in grocer)

In a small bowl add chicken, canola oil, Marsala, teriyaki, and seasoning and mix  ingredients together making sure to evenly coat chicken in seasoning.
Cover bowl with plastic wrap and set in the refrigerator for 2 hours.
Preheat grill to 400 - 450degrees.
Coat your grill with canola oil (You can use a pair of tongs, a rag and a small bowl of Canola oil. Dip rag in canola oil and coat with oil.)***Helps with food not sticking. ***
Once grill reaches 400 degrees place chicken on grill on the smooth side down.
Let cook. (Carefully rotate chicken a quarter turn to get grill marks.)

Use a thermometer and test on thickest part of chicken for 175degrees. Once it reaches that temperature place on a plate and let it rest. (Chicken will continue to cook and reach the desired temperature of 180 degrees.)
Top with Asian Ginger Sauce.

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